Gnocchi make a really nice alternative to pasta. They’re just as easy to cook and equally versatile in terms of how you sauce them. The recipe below offers a really nice twist on pesto pasta – made with earthy mushrooms and a rich walnut-based pesto. It makes a satisfying vegetarian meal.
You can use just about any type of mushrooms you like. I usually use a basic button or cremini mushroom because those are widely available all year, but if you luck into some seasonal wild mushrooms – porcini, chanterelles or another flavorful variety – by all means, use those! If you don’t have cream or half-and-half, you can use milk or even just a splash of plain water or the gnocchi cooking water to thin the sauce.